Creative with Herb Cooking: Rubs and Blends
Herbs for Teas
Chapter 20: Helping Your Food Keep Its Cool: Cold Storage Spaces
Cold Storage Must-Haves
Exploring Your Cold Storage Options
Following Simple Cold Storage Rules
Preparing Foods for Cold Storage
10 Part 6: The Part of Tens Chapter 21: Ten (Plus) Troubleshooting Tips for Your Home-Canned Creations Jars That Don’t Seal Properly Jars That Lose Liquid During Processing Jars with Cloudy Liquid Dark Spots on Your Jar’s Lid Jelly with the Wrong Consistency Cloudy Jelly or Jelly with Bubbles Moldy Jelly Jelly with Very Little Fruit Flavor Glasslike Particles in Your Jelly Hollow, Shriveled, Discolored, or Slippery Pickles White Sediment at the Bottom of the Pickle Jar Food That Floats in the Jar Food with an Off Color Chapter 22: Ten Common Food Storage Problems and How to Solve Them I never use up all my stored food, and so it goes to waste I don’t know how much to preserve My family doesn’t want to eat the food I don’t have any more room and I am not done I don’t know what I have already stored I don’t know which preservation technique to choose I don’t know how to use the food I have preserved My preserved food looks weird I used up all the food that I stored I don’t know where I’ll store food if I start preserving it
11 Appendix: Metric Conversion Guide
12 Index
List of Tables
1 Chapter 4TABLE 4-1 High-Altitude Processing Times for Water-Bath Canning
2 Chapter 5TABLE 5-1 Sugar Syrup Concentrations
3 Chapter 9TABLE 9-1 High-Altitude Processing Times for Pressure Canning
4 Chapter 10TABLE 10-1 Vegetables Not Recommended for Pressure Canning
5 Chapter 13TABLE 13-1 Recommended Length of Time in the Freezer
6 Chapter 15TABLE 15-1 Syrup for Freezing FruitTABLE 15-2 Headspace Guidelines for a Dry or Wet Pack
List of Illustrations
1 Chapter 2FIGURE 2-1: Measuring cups for dry and liquid food products.FIGURE 2-2: Some essential tools for canning.FIGURE 2-3: Microplane grater and zester.FIGURE 2-4: Two types of food scales: spring and electric.FIGURE 2-5: A food processor.FIGURE 2-6: A food mill.FIGURE 2-7: Other handy but nonessential items.FIGURE 2-8: Jar lifters.FIGURE 2-9: A foam skimmer.FIGURE 2-10: Varieties of canning jars: wide-mouth, regular-mouth, and jelly ja...FIGURE 2-11: Two-piece caps: lids and screw bands.FIGURE 2-12: A lid wand.FIGURE 2-13: A thin plastic spatula for releasing air bubbles.FIGURE 2-14: A wide-mouth canning funnel.
2 Chapter 3FIGURE 3-1: How to wash fruit and vegetables well.FIGURE 3-2: Headspace.FIGURE 3-3: Releasing air bubbles from your filled jars.
3 Chapter 4FIGURE 4-1: A water-bath canning kettle with the rack hanging on the edge of th...FIGURE 4-2: Testing your jar seal.
4 Chapter 5FIGURE 5-1: Peeling soft-skinned fruit including tomatoes.
5 Chapter 6FIGURE 6-1: Adding a pouch of liquid pectin.FIGURE 6-2: Gel testing your food: the spoon test and the plate test.
6 Chapter 8FIGURE 8-1: Seeding a cucumber with ease.FIGURE 8-2: Packing raw beans into a jar.
7 Chapter 9FIGURE 9-1: A pressure canner.FIGURE 9-2: A lock-on cover and rubber gasket.FIGURE 9-3: A metal-to-metal cover with wing nuts.FIGURE 9-4: Different types of gauges available on pressure canners.FIGURE 9-5: A vent tube.FIGURE 9-6: An overpressure plug.FIGURE 9-7: A pressure canner rack.
8 Chapter 10FIGURE 10-1: Removing the ends and strings from green beans.FIGURE 10-2: A trimmed beet ready for precooking.FIGURE 10-3: Testing corn.
9 Chapter 11FIGURE 11-1: Fit in the chicken pieces like a puzzle — but not too tightly.FIGURE 11-2: Place fish skin-side out in the jar.
10 Chapter 13FIGURE 13-1: Freezer-paper wrapping techniques.
11 Chapter 15FIGURE 15-1: Wrapping herbs for freezing.FIGURE 15-2: Peeling and cutting a mango.FIGURE 15-3: Removing the rind and the core from a pineapple.
12 Chapter 16FIGURE 16-1: Two examples of electric dehydrators.
